Kalorik MGR 38593 Manual Del Usaurio página 15

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Spicy Venison Sausage
Adding some Boston butt makes the sausage a little moister. You may create
these sausages using only venison, if desired.
Makes 4 pounds of sausage
3 pounds venison
1 pound Boston butt
1 garlic cloves, peeled and minced
1 ½ tablespoons kosher salt
1 ½ tablespoons freshly ground pepper
2 teaspoons sweet paprika
1 teaspoon honey
1 teaspoon cayenne pepper
½ teaspoon rubbed sage
½ teaspoon thyme
Remove any visible gristle from meat. Cut meats into 1-inch cubes. Place meats
in a large bowl and add the remaining ingredients. Stir well to combine. Cover
and refrigerate for at least 8 and up to 24 hours.
Assemble the appliance with the medium cutting plate. Grind the meat, mixing
the venison and pork evenly while grinding. Assemble the unit for sausage
making (follow "To make sausages" instructions on page 6). Ground sausage
may be stuffed into prepared casings or formed into patties. Fresh sausage
should be cooked within 24 hours or double wrapped and frozen. Cook
thoroughly before serving—internal temperature should register 160
tested with an instant-read thermometer. Venison sausage may also be smoked
in a home-style smoker. Use wood flavor of your choice, suggestions would
include hickory or mesquite. Recommended smoking temperature is 175
and smoking time should be 4 to 6 hours. Cook or smoke sausage thoroughly
before serving—internal temperature should register 160
instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 1170 (33% from fat)·carb. 1g·pro. 27g·fat 6g·sat. fat 2g
·chol. 97mg·sod. 431·calc. 14mg·fiber 0g
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F when
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-200 F
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F when tested with an
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MGR 38593 - 141121